November 29, 2007
Take it for a spin Put some fun on your table with French Bull's 100 percent melamine (dishwasher-safe and heat-resistant) Lazy Susan on a nonskid, rubber-rimmed base. Driven by color and graphic patterns, designer Jackie Shapiro makes a bold lifestyle statement and takes melamine tableware up a notch in the process. Go over the top with matching serving spoons. A sparkling tonic A sparkling, soothing tonic as popular with rock stars as with moms-to-be, Reed's naturally brewed and aged Jamaican-style ginger "beer" - already the leading soft drink in natural foods markets - is on its way to mainstream stores.
November 15, 2007 | By JUDY WILEY, McClatchy Newspapers
YOU HAVE JUST one weekend - yes, ONE - before Thanksgiving. Don't believe us? Check the calendar; the holiday is early this year. Which means it's time to get organized. Past time, really, but what else to do except get started? Ready or not, your hungry guests will arrive on your doorstep next Thursday. But you will be ready, because we went all the way to Texas to find some experts: Lupe Ayala, owner of La Playa Maya in Fort Worth, who makes two turkeys - one Mexican-style, one traditional - at home every year to feed 25 to 40 family members; Sandee Larkin, another Texas restaurateur (Harrison House in Waxahachie)
July 26, 2007
A number of improved coatings are surfacing on some of the new cookware on the market, promising to hold up longer and withstand higher heat than Teflon. This nonstick saucier from Anolon is a dream for cooking eggs or fish, a cinch to clean, and oven-safe up to 500 degrees. A truly golden chip These great tasting chips are the creation of two former Manhattan chefs who gave up their fine-dining restaurants to produce them. Made from Yukon Gold potatoes, these simple crisps are full of flavor but short on fat. Cookies in a hurry Much improved over slice-and-bake rolls, these frozen cookies are presliced, and can be popped in the oven before breakfast and cooled in time to be packed in a school lunch.
July 19, 2007 | By Marilynn Marter, Inquirer Food Writer
When temperatures climb above 90 degrees, the last thing we want to think about is hot food. And the very last thing we want to do is cook. But there are plenty of options for cold summer suppers, as almost any food can be served cold. It's just that few home cooks are practiced in the art. Take your cues from some of our local restaurant chefs who understand their customers' desire for more cold food options in summer. At Loie on South 19th Street, just two weeks into his tenure, executive chef Brenton Wallace is drawing on his repertoire of cold blender soups, including a watermelon gazpacho- a watermelon, honeydew and cucumber puree accented with a little jalapeno heat and a crab salad garnish.
May 11, 2007 | By GARY THOMPSON, 215-854-5992
"Waitress" stars Keri Russell as a pie-baking genius who would never describe anything as "easy as pie. " For Russell's character, Jenna, a pie whiz/waitress at a country diner, pie is life, and life - in all of its disappointments, ironies and complexities - is very hard. Jenna's in a lousy marriage to an insecure, abusive and consistently stupid man (Jeremy Sisto), and just as she starts to think about leaving, she gets pregnant. The baby represents a life of servitude and unhappiness, but she decides to keep it. She also decides to have an affair with her handsome obstetrician (Nathan Fillion)
March 22, 2007 | By Marilynn Marter INQUIRER FOOD WRITER
Bread baking seems simple enough - in its purest form just flour, water and yeast with a sprinkle of salt. And in many ways it is that simple - once you master a few basics, such as feeding the yeast (adding the flour), developing the gluten (kneading the dough), and sensing the "feel" of ripe dough (the perfect smooth, elastic consistency). It's not as scary as it sounds. And perfectionists aside, you don't have to spend 10 days growing a starter or commit to nursing that "baby bread" for the cloning of future loaves.
June 11, 2006 | Inquirer suburban staff
What we like: This small family-run BYOB on Souderton's main thoroughfare serves Italian appetizers and entrees that include a daily selection of lunch and dinner specials. The service is friendly and the casual atmosphere is reminiscent of a Mediterranean trattoria. Some notable selections: Homemade soups are offered daily. The cremini mushroom soup is light, creamy and slightly piquant, swimming with just the right amount of pleasantly chewy mushrooms and topped with a liberal sprinkle of grated Italian cheese.
April 28, 2006 | By Alan J. Heavens INQUIRER REAL ESTATE WRITER
Well-heeled American homeowners continue to be eager to fill their kitchens and bathrooms with over-the-top designer gadgetry. In the trade, it's known as "living life to the fullest. " And every spring, the Kitchen and Bath Industry Show trots out the latest appliances and fixtures aimed at helping to satisfy that desire. Few of us have $35,000 to spend on the Miele commercial washer-dryer duo that's finding its way into the McMansions of upper-crust New York City suburbs.
April 13, 2006 | By Mara Zepeda FOR THE INQUIRER
After a few pomegranate cosmopolitans with one of my best childhood friends, our conversation inevitably turned to our favorite topic: food. My friend Joy offered to host a group of friends at her home in Washington, and painted a portrait of a perfect Easter supper, with the added draw of cherry blossoms in bloom. She also persuaded me to undertake the lamb entree - even after I had forsworn ever preparing it again - after a disastrous attempt this past winter. I took her well-reasoned appeal to heart, trusting her implicitly as both a more experienced and less impetuous cook.
February 6, 2006 | By Harold Brubaker INQUIRER STAFF WRITER
Gerald B. Shreiber, chief executive officer of J&J Snack Foods Corp., is an in-your-face manager who doesn't hesitate to make subordinates squirm. That's what happened last month at J&J's Uptown Bakeries operation in Bridgeport when manager Tom Hunter told Shreiber about a problem with a cheese-topped potato bagel being tested by a potentially huge customer. The cheese topping was burning when the customer ran the bagel, for a breakfast sandwich, through an oven set up to heat English muffin sandwiches, Hunter said.
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